It was a magical week once again in the African Relish kitchen as we conjured up a feast of flavours not only from our own garden, but from our local producers and supplier alike. Always working with what is seasonally available, we focused on adding flavour to your food and the difference a good sauce makes to your meal.

Hilana du Toit joined us all the way from Van Wyksvlei to cook up a storm and enjoy our beautiful cottages in the heart of the great Karoo.

ON THE MENU

We started our journey with adding flavour too food by making our own masala spice mix to liven up some chicken tenders and made the perfect chicken stock to become a tasty sauce later on. Working from the garden, we picked fresh spinach and with some sweet potato and fresh herbs we made a heart warming soup with a freshly baked seed loaf to go with it.

LOCAL FLAVOURS

We smoked a fillet of local Kudu and made a very hearty Karoo style moussaka which asked for the perfect white sauce to make it creamy and rich. We made a tantalising spice and chilli infused chocolate mousse with locally made Gay’s Dairy clotted cream.  We also guided Hilana through the whole sourdough experience and managed to produce a fantastic ciabatta bread which we enjoyed with balsamic vinegar, olive oil and wild rocket from the garden.

LET’S GET SAUCY

Our saucy adventure started off with a basic, yet essential chicken stock that can be used to make several sauces and add flavour and texture to your dishes. We made a garlic mayonnaise, vinaigrettes and the notorious Hollandaise sauce, just to demonstrate how easy it is to make the ultimate eggs Benedict. We made a vanilla and yoghurt panna cotta with a butterscotch sauce to finish the day off.